Scrambled macaroni

It's a good way to record a quick fermentation. It takes ten minutes to ferment! No longer fermented with a morsel noodle, and in the middle of the winter when there was heat and room temperature, I tried to make two pasta, and the western pizza and Chinese rolls were sticky, and the flowers in the square were made out of cushy milk and old mama's pepper oil. They were delicious. Some favorite relatives could try with me。

Recipe Recommendations

flour 500G
warm water 260g
yeast 10g
baking powder 5g
sugar 5g
SUFU appropriate amount
Laoganma Chili Oil appropriate amount

slightly spicy
steamed
ten minutes
simple

Steps for Scrambled macaroni

Completed Chart

500 g flour in the basin, mixed with 5 g bubble powder

(b) 250 g of water poured into the container with 5 g of yeast and 5 g of sugar blending

(b) Falling into the basin and mixing it with chopsticks

A smooth pasta with my hands and fermented with a shampoo for about 10 minutes (I'm a cook with three sets of seven and eight minutes)

The fermented pasta is poached by hand and has a visible intensive bubble

Take off the fermented pasta and rub it for a few minutes, and remove the gas from the face

I'm going to use a cane to grow a square

(a) The mixing of corrosive and chili oils is even (I mix them with dried-mother pepper oil and emulsions, which do not need salt because of their high salinity)

(b) Equally painted on the skin

(b) Volume-growing strips

(b) Flat cuts into small blocks

(b) Crush it in the middle with chopsticks after taking two small pieces

A little stretching and twisting

Two head around the bottom

Each in turn

(a) A steaming pot pours into a proper amount of water and places the rolls in the dragon closet

Five or six minutes again with a fermented wreath on the top of the lid, and the fermented wreaths squeezed with their hands

Fire evaporates up to 20 minutes, and two minutes when it's ready

Completed Chart